Joyce's Bran Muffins
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable shortening
|
|
| ¼ | cup |
molasses
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
all-bran cereal
|
|
| ¾ | cup |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable shortening
|
|
| 59 | ml |
molasses
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
all-bran cereal
|
|
| 177 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
Directions
Mix well shortening and sugar, add egg and beat well.
Stir in all bran and milk and let set until most of moisture is taken up.
Sift to-gether flour salt and baking powder and add to first mixture and stir only until combined.
